Ingredients
1 haunch young wild boar of about 2 kg with bones
2 cloves of garlic
1 twig of thyme
1 leaf of laurel

Marinade
1 carrot
1 onion
2 cloves of garlic
1 twig of fresh thyme
1 leaf of laurel
1/2 bottle good red wine
1 spoon of olive oil
Salt and fresh ground pepper

2 dl of olive oil
2 spoonfulss of peanut oil
50 g of butter
Salt and fresh ground pepper
1/2 bottle of good red wine

Preparation
Soak the haunch of young wild boar for 24 hours in the marinade including the above elements, the carrot and the onion having been cut in thin slices.
The following day, take the haunch out of the marinade, drain it, carefully wipe it. Put it in a dish, salt and pepper, and brown it with 2 spoons of peanut oil. Then put it in the oven and cook it (thermostat 7) for 40 minutes with regularly basting.
Cook the cloves of garlic with their skin on a slow fire in the hot olive oil (where the thyme and laurel will have been infused previously). After 15 minutes, take the cloves of garlic (the oil, when cooled, can be used for dressing a salad). Then, take the haunch out of the oven and keep it wrapped into aluminium paper. Skim the cooking dish and add a little marinade. Add 6 cooked (confites) cloves of garlic without their skin. Cook this sauce for 10 minutes on a slow heat then thicken with 50 g of butter added in small pieces by whisking vigourously. Filter with a conical strainer by squashing the mashed garlic which is at the bottom of the dish. Adjust the flavouring.

Presentation
Cut the haunch like a leg of lamb. Pour the sauce over it and serve it with a macaronis gratin.